Description
Golden herb-studded bread balls bake up with a crisp exterior and tender interior. Each bite brings warmth from sage, thyme and Parmesan, while the buttery mix stays moist—ideal make-ahead bites for holiday feasts.
Ingredients
- 4 cups cubed day-old bread
- 1 cup chopped onion
- 1 cup chopped celery
- 3 cloves garlic minced
- 4 tablespoons unsalted butter
- ½ cup chicken broth
- 2 large eggs lightly beaten
- ¼ cup chopped fresh parsley
- 1 teaspoon dried sage
- 1 teaspoon dried thyme
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup grated Parmesan cheese
Instructions
- Preheat the oven to 375°F and line a baking sheet with parchment paper.
- Spread the bread cubes on the baking sheet and bake for 8 to 10 minutes until lightly toasted.
- In a skillet over medium heat, melt the butter and sauté the onion, celery, and garlic until softened, about 5 minutes.
- In a large bowl, combine the toasted bread cubes, sautéed vegetables, parsley, sage, thyme, salt, pepper, and Parmesan.
- Pour the chicken broth and beaten eggs over the mixture and toss gently until the bread is evenly moistened.
- With slightly damp hands, shape the mixture into 1½-inch balls and place them on the prepared baking sheet.
- Bake for 20 to 25 minutes, turning once, until the stuffing balls are golden brown and crisp on the outside.
- Let rest for 5 minutes before serving warm.
Notes
- You can substitute turkey or vegetable broth for chicken broth to suit dietary preferences.
- For extra flavor, add crumbled cooked sausage or chopped apples to the mixture.
- These stuffing balls can be made a day ahead and refrigerated; reheat in a 350°F oven for 10 minutes.
- Leftovers freeze well; thaw overnight in the refrigerator and reheat in the oven.